Samke Harrah (Hot Fish)
|Red snapper||5 Pound|
|Black pepper||1⁄4 Teaspoon|
|Hot red pepper||1 Teaspoon|
|Olive oil||1⁄4 Cup (4 tbs)|
|Lemon juice||1 1⁄2 Cup (24 tbs)|
|Water||1 Cup (16 tbs)|
|Hot red pepper||1 1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), mashed|
|Coriander leaves||1 Tablespoon, minced|
|Almond||1⁄4 Cup (4 tbs), roasted|
|Pine nuts||1⁄4 Cup (4 tbs), roasted|
Rub fish with peppers, salt and oil.
Bake in a preheated medium oven for about thirty minutes.
Prepare the sauce by mixing tahini with lemon juice, then salt and water, add remaining, mix well, make a thick sauce.
Carefully take the head and tail off the baked fish, clean the bones.
Mix about half of the sauce with fish.
Return the fish to a serving plate, give a fish shape to the mixture, put the head and tail, cover with remaining sauce, decorate with nuts, parsley and pomegranate seeds if you are using them.